Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ears of fresh corn or one 15¼ ounce can whole kernel corn or one
- 1 x 10-ounce package frozen corn kernels
- 1 x 4-ounce can chopped green chiles or ½ cup chopped roasted green chiles
- ½ cup chopped scallions (3 or 4)
- 1 lime, halved lengthwise
- 4 catfish fillets (4 to 6 ounces each)
Directions
Preheat the oven to 400°F.
If using fresh corn, carefully peel back the husk.
You will use it for baking the fish.
Cut the ear of corn off the stem just above the end of the cob, leaving the husk intact.
Set the husk aside.
Cut the corn off the cob and combine with the green chiles, scallions, and the juice of half the lime.
Rinse the fish and pat dry.
Place one fillet inside each of the corn husks.
Top each with one-fourth of the corn mixture and overlap the husks together (if fresh corn is not available, place the fish in an oiled baking dish. Top with the corn mixture and cover).
Bake for 12 to 15 minutes, until the fish flakes easily.
Cut the remaining half lime lengthwise into 4 wedges.
Serve the fish in the husk with a lime wedge on top (or spoon the corn out of the baking dish and place on each plate. Top with the fish and a lime wedge).